1 rack of pork ribs, 5 kg
For the glaze
1 kg of tamarind
2 liters of water
5 cloves of garlic, minced
2 medium onions, well chopped
2 cups of dark rum (480 ml)
1 tablespoon of ground ginger
1/2 cup of brown sugar
1/4 teaspoon of salt
For the tapioca bites
500 g of tapioca
3 cups of water
3 tablespoons of butter
1 tablespoon of egg yolk
3 cloves of garlic, minced
1 1/2 tablets of chicken broth dissolved in 3 cups of boiling water (720 ml)
1 cup of coconut milk (240 ml)
2 tablespoons of curry powder
4 sprigs of fresh dill (for garnish)
1 rack of pork ribs, 5 kg
For the glaze
1 kg of tamarind
2 liters of water
5 cloves of garlic, minced
2 medium onions, well chopped
2 cups of dark rum (480 ml)
1 tablespoon of ground ginger
1/2 cup of brown sugar
1/4 teaspoon of salt
For the tapioca bites
500 g of tapioca
3 cups of water
3 tablespoons of butter
1 tablespoon of egg yolk
3 cloves of garlic, minced
1 1/2 tablets of chicken broth dissolved in 3 cups of boiling water (720 ml)
1 cup of coconut milk (240 ml)
2 tablespoons of curry powder
4 sprigs of fresh dill (for garnish)
In the evening, using a sharp knife, cut the ribs into joints, separating the rack, flaps, and thighs
Reserve in a large bowl
Prepare the glaze: thoroughly wash the tamarind under running water and break off the skin with your hands
In a large saucepan with half of the water, partially covered, simmer the tamarind over high heat until you obtain a dark brown liquid and slightly thickened (around 20 minutes)
Strain through a fine-mesh sieve into a large bowl holding the ribs
Add the remaining water
Add the remaining ingredients and mix well, coating the ribs evenly
Cover with aluminum foil and refrigerate overnight
The next day, place the ribs and glaze in a large saucepan, partially covered, and simmer over high heat until the meat is tender (around 1 hour)
Remove from the heat
With a slotted spoon, transfer the rib pieces to a serving dish and debone
Cut the rack into slices and return it to the serving dish
Reserve 4 cups of glaze from cooking and discard the rest
Prepare the tapioca bites: in a large bowl, soak the tapioca in water for around 20 minutes
In a large saucepan, heat the butter and egg yolk over high heat
Add the garlic and fry until golden brown
Add the chicken broth, coconut milk, and curry powder
Simmer
Remove the tapioca mixture from the heat and form 48 bite-sized portions
Cook in boiling water until firm (around 3 minutes)
Remove with a slotted spoon and reserve on a serving plate
Arrange the ribs and tapioca bites on a serving platter, garnished with fresh dill
Serve with the reserved tamarind glaze
631 calories per serving
